Shepard Lane Garden

Thursday afternoon with cleared off cars It had started snowing on Sunday.  Then it snowed again on Tuesday, Wednesday and a little bit in the early morning today.  We hope it is done and will melt by Saturday.  We haven't been out to town since then, and there are numerous accidents in the nearby towns on the roads, so trying not to until we have to. Mark and Esme are making chili downstairs. Esme and I took some things up to Grandma's house today pulling it on the sled.  I had her go down the hill by the garage a couple of times. Our chickens have been doing well.  Some of those single digit temperature days it was really hard to keep water for them, and the little birds from the woods were all over their food so I've been giving lots of extra (and throwing some into the woods) so everybody gets some.  They have continued to give us a few eggs almost every day - they are Cinnamon Queen chickens, and very good girls.   Wednesday afternoon   the bottom porch step is there

  Experimented today and made this recipe - would definitely like to make it again. 1/2 cup brown rice washed and rinsed bring to boil on stove with 1.5 cups of water, salt and olive oil reduce heat and cover 3/4 way, cook for about 30 to 45 minutes stirring until liquid is absorbed stir in can of pieces and stems mushrooms with liquid, add frozen okra add black pepper, celery seed and salt (used seasoning salt) let sit on low, stirring occasionally until the liquid from the mushroom can is almost absorbed add approximately two to three tablespoons shredded hard white English cheddar (used Kerrygold aged English cheddar) and 1 tablespoon Irish full-fat butter add dried oregano and more black pepper let sit on low, stirring often until shredded cheddar and butter combine with remaining liquid to make a consistency 'risotto' should be firm with all liquid absorbed serve on warmed plate made 2 servings